A simple and family-friendly Thermomix Potato & Leek Soup recipe that everyone will love! Made from basic ingredients and ready to eat in just 45 minutes.
If you're after a hearty and delicious Thermomix Potato & Leek Soup recipe, then you've come to the right place! This one is so simple to make and it's always a hit (even with the fussiest of little eaters).
Just like our Creamy Cauliflower Soup, Chunky Minestrone Soup, Thai Pumpkin Soup and our Chicken Noodle Soup, this soup recipe is the perfect cure for the winter blues.
Why You're Going To Love This Recipe
What's not to love about a hearty and nutritious winter warming Thermomix Potato & Leek Soup!
- Healthy - Packed full of healthy vegetables, this soup is the perfect medicine for your winter sniffles.
- Budget-Friendly - Made from just a handful of basic ingredients, this soup costs just a few dollars to make (and makes a BIG batch!).
- Vegetarian Option - Omit the crispy bacon on top for a vegetarian-friendly option.
- Freezer-Friendly - Pop any leftovers into the freezer for up to 3 months. The perfect midweek dinner or lazy weekend lunch.
What You Need
Just 7 basic ingredients is all you need to make our Thermomix Potato & Leek Soup!
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full method.
- leeks - cut off the green part of the leeks and use the white section
- onion - choose a brown or yellow onion
- butter - unsalted or salted butter is fine to use in this recipe
- garlic - mince your own cloves of fresh garlic or use pre-minced garlic in a jar
- potatoes - for best results choose a variety of potato that is suitable for cooking and mashing (ie. brushed potatoes). Peel and chop into large chunks.
- chicken stock liquid - use store-bought liquid chicken stock or make your own by mixing 1 teaspoon of powder stock through every 1 cup of water. Alternatively, you can use your own homemade chicken stock paste.
- cream - choose a cream that is suitable for heating (like a cooking cream or a thickened cream).
Step By Step Instructions
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full method.
Step 1 - Chop The Onion & Leeks
Mix the leeks and halved onion until finely chopped. Scrape down the sides of the bowl occasionally.
Step 2 - Saute
Add the butter and garlic and saute until soft.
Step 3 - Add The Potatoes
Add the potatoes and cook for a further 5 minutes.
Step 4 - Cook
Add the liquid chicken stock and season with salt and pepper.
IMPORTANT NOTE: Do NOT exceed the MAX line at any stage. Use less liquid stock if you are nearing the MAX line.
Cook for 20 minutes. Remove the MC before cooking, but place the rice basket over the whole to catch any splatters.
Allow the soup to cool slightly before pureeing (do not attempt to puree while the soup is very hot as this can be very dangerous).
Add the cream and mix through gently.
Serve with crispy bacon (optional).
Expert Tips & FAQ
It's important that you never exceed the MAX line. If you're nearing the line, simply omit the excess liquid stock you have.
Remove the lid and allow the soup to cool for a few minutes before replacing the lid and pureeing. Start off on Speed 1 before very slowly increasing to Speed 6. If the machine starts to shudder or shake, go back down to Speed 1 and increase ever so slightly.
Store this soup in an airtight container in the fridge for up to 3 days.
Freeze in an airtight container for up to 3 months.
More Thermomix Soup Recipes
The Thermomix is simply the BEST when it comes to making delicious and healthy soups.
Here's a few more of our favourite Thermomix soup recipes:
- Thermomix Tomato Soup - a budget-friendly soup that's ready in no time at all. Delicious served with homemade sourdough or scrolls.
- Classic Thermomix Pumpkin Soup - this old fashioned soup is an all-time favourite amongst our readers.
- Chicken & Corn Soup - just like your favourite Chinese takeaway soup! Plus it only takes 20 minutes to prepare and cook!
Thermomix Dinners Cookbooks
If you hadn't already guessed, we LOVE simple family dinners that you can cook in your Thermomix!
Thermomix Potato & Leek Soup
Equipment
- Thermomix
Ingredients
- 2 leeks white section only, roughly chopped
- 1 onion halved
- 40 g butter
- 3 teaspoon minced garlic or 3 fresh garlic cloves minced
- 700 g brushed potatoes peeled and diced
- 800 g liquid chicken stock see notes
- salt and pepper to season
- 200 g cream cooking cream or thickened cream
- crispy bacon for serving, optional
Instructions
- Place the leeks and onion into the Thermomix bowl and chop for 5 seconds, Speed 6. Scrape down the sides of the bowl.
- Add the butter and minced garlic and cook for 5 minutes, 100 degrees, Speed 1.
- Add the potatoes and cook for 5 minutes, 100 degrees, Speed 1.
- Add the chicken stock liquid (see notes), salt and pepper and cook for 20 minutes, 100 degrees, Speed 2 (with the MC removed but the rice bowl sitting on top to stop any splashes).
- Remove the lid and allow the soup to cool for a few minutes. Replace the lid and very slowly increase to Speed 6 to puree the soup for approximately 30 seconds (see notes).
- Add the cooking cream and heat for a further 3 minutes, 100 degrees, Speed 2.
Notes
- leeks - cut off the green part of the leeks and use the white section
- onion - choose a brown or yellow onion
- butter - unsalted or salted butter is fine to use in this recipe
- garlic - mince your own cloves of fresh garlic or use pre-minced garlic in a jar
- potatoes - for best results choose a variety of potato that is suitable for cooking and mashing (ie. brushed potatoes). Peel and chop into large chunks.
- chicken stock liquid - use store-bought liquid chicken stock or make your own by mixing 1 teaspoon of powder stock through every 1 cup of water. Alternatively, you can use your own homemade chicken stock paste.
- cream - choose a cream that is suitable for heating (like a cooking cream or a thickened cream).
Paige says
thanks loved it made it for school topic
Victoria says
Yum yum yum
Reni says
was not bland at all. Very tasty and simple to make. I definitely will redo it. Thanks for the recipe.
Lucy says
We're so glad you liked it! x
Indea says
I made this a couple of weeks ago and have been thinking about it ever since it was sooo good!
I'm making it again today and can't wait, thank you xx
Lucy says
That's fantastic! Thank you so much!
Paula Lindhe says
Hi, I would love to try can I use lactose free cream at the end?
Thanks, Paula
Lucy says
Hi Paula, I haven't tried this but can't see why not!
Felicity says
Really delicious & simple. Thanks for a great recipe!
Emily says
Great Thermo style cooking version 🙂 we used our bellini and made a few changes to try and add extra nutrients as we are all sick. So we used chicken bone broth instead of stock, added bacon-cause.. well it bacon haha, substituted some of the potato for cauliflower and used coconut cream instead of cooking cream. Worked out great 🙂 the coconut cream does change the flavour but was needed due to allergies and intolerances. Worked out great.
While what we made ended up different your recipe was an awesome guide so thank you 🙂
Lucy Mathieson says
That's wonderful!!! Thank you xxx
Jacqui says
That was absolutely delicious!!!!
Jenny says
Lucy we love this n has become one of our go to soups. Just finished dinner n my husband said I will take for lunch tomorrow ? Tonight I only had 1 leek so just added another onion n also added just a touch of chili. Yum. Many thanks
Lucy Mathieson says
Oh that sounds delicious!!!!! Thank you so much for your lovely comment! xxx
Hayley McIntyre says
Delicious. Very easy and tasty
Karen says
Love this recipe. Currently making my third batch in as many weeks.
As I didn't have chicken stock decided to use vege stock instead and I love the flavour.
Even my husband, who is not usually a fan of home made soups devoured his first two bowls!
Lauren Matheson says
That's so great, thank you for letting me know x
Anessa says
Whoops forgot to rate it!
Lucy Mathieson says
Thank you! xx
Anessa says
Lovely and nourishing. I had run out of onion so added an extra clove of garlic - had to use vege stock too and it still turned out delicious! Will make with chicken stock next time - I’m sure it’ll be even yummier! Thanks for a simple delicious recipe!
Lucy Mathieson says
Yay!!! So glad you enjoyed it!!! xx
Kirsten says
Lovely and thick. Great to freeze for a nutritious lunch on cold days.
Lucy Mathieson says
Yay! So glad you like it!!
Paige says
So good
Renae says
I found it very bland to be honest with little flavour. Had to add heaps of salt.
Lauren Matheson says
Thanks for your feedback Renae x
Tanya says
I found this recipe great, texture comes out just right. I also add some rosemary and top with bacon bits and parmesan.
Lucy says
Fantastic!